Rating: 5 stars
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The gently seasoned pickling combo brings out berries' tart side and makes a refreshing dressing for the watercress and chicken.

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Recipe Summary

1 hr
2 hrs
3 hrs
Serves 6


Ingredient Checklist


Instructions Checklist
  • For blueberries: Combine all ingredients except berries and shallot in a medium saucepan. Bring to simmering over medium heat, then reduce heat and simmer 5 minutes. Stir in berries and cook until all of them darken, about 2 minutes. Stir in shallot and let stand at room temperature about 2 hours.

  • Meanwhile, prepare chicken: In a large bowl, combine lemon zest, coriander, salt, and pepper. Rub evenly over chicken. Let stand at room temperature about 1 hour. Trim ends from watercress (to leave long sprigs) and rinse. Wrap in a kitchen towel and chill to crisp.

  • Heat a grill to medium (400° to 450°). Rub chicken with oil, then grill it, turning once, until no longer pink in thickest part, 20 to 30 minutes.

  • Arrange chicken on a platter or plates with watercress. Pour blueberries into a bowl and serve to spoon over chicken and greens.

  • Make ahead: Blueberries, up to 1 week, chilled.

Nutrition Facts

378 calories; calories from fat 21%; protein 45g; fat 8.8g; saturated fat 1.9g; carbohydrates 29g; fiber 2.2g; sodium 557mg; cholesterol 120mg.